WHITE RICE WITH CHICKEN BROTH RECIPE RECIPES

Name: Never-Fail Chicken-Flavor White Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-6 serving(s)
Ingredients: 3 tablespoons butter or 3 tablespoons margarine; 1 small onion; 1 tablespoon minced garlic (optional or to taste); salt and black pepper; 1/4 teaspoon dried thyme; 2 cups converted white rice; 3 cups chicken broth

NEVER-FAIL CHICKEN-FLAVOR WHITE RICE RECIPE - THANKSGIVING ...

Never-Fail Chicken-Flavor White Rice Recipe - Thanksgiving ... image

This will produce perfect rice every time, just make certain to use only converted white rice, I use Uncle Ben's for this.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons butter or 3 tablespoons margarine
1 small onion
1 tablespoon minced garlic (optional or to taste)
salt and black pepper
1/4 teaspoon dried thyme
2 cups converted white rice
3 cups chicken broth

Steps:

Melt butter or margarine in a saucepan with a tight-fitting lid.
Saute the onion and garlic with thyme until soft (about 3-4 minutes).
Add in rice and stir with wooden spoon for 5 minutes to coat in the butter.
Slowly add in chicken broth and bring to a boil, reduce heat and season with black pepper; cover tightly and simmer on top of the stove for about 15-17 minutes, or until the rice is tender.
Season with salt.

Nutrition Facts : Calories 296.5, FatContent 10.2, SaturatedFatContent 5.8, CholesterolContent 22.9, SodiumContent 641.9, CarbohydrateContent 42.2, FiberContent 1.3, SugarContent 1.3, ProteinContent 7.8

OVEN BAKED WHITE RICE, PERFECT EVERY TIME! RECIPE - FOOD.COM

Oven Baked White Rice, Perfect Every Time! Recipe - Food.com image

This recipe makes perfect rice every time, simply because the temptation to stir isn't there. This foolproof rice goes well with roasted chicken or broiled fish. I sometimes like to add a 1/2 cup of shredded carrots in addition to the onion to give it a flash of color.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon butter or 1 tablespoon olive oil
1/2 cup chopped onion
1 cup long-grain white rice
2 cups chicken stock or 2 cups vegetable stock
salt, to taste
fresh ground black pepper, to taste

Steps:

Preheat oven to 350°F.
In a medium stovetop-to-oven pot melt butter or olive oil over medium heat.
Add chopped onions and cook 3 to 5 minutes, stirring until softened.
Add rice and stir until well coated.
Add chicken or vegetable stock, salt and pepper to taste.
Bring to a boil.
Cover and bake until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
Let stand, covered for 5 minutes before serving.

Nutrition Facts : Calories 245.5, FatContent 4.6, SaturatedFatContent 2.3, CholesterolContent 11.2, SodiumContent 200.1, CarbohydrateContent 43.1, FiberContent 0.9, SugarContent 2.8, ProteinContent 6.6

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